Make the caramelized onions: warm the ghee, olive oil, or sesame oil in a large skillet over low medium heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, until golden and caramelized, about 1-2 minutes.
Meanwhile, make the soft-boiled eggs: Bring 4 cups of water to boil in a medium saucepan. Gently drop in the eggs, and cook for 7 minutes. Remove from heat, drain the hot water, and transfer eggs to a bowl of ice water. Set aside.
Rinse the saucepan and add the broth. Cover, and bring to a simmer.
Push the onions to the side of the skillet, and add the whole garlic cloves. Saute for about 6 minutes, stirring occasionally to keep from burning. Once golden, remove from heat.
Remove eggs from ice water, and gently tap on a hard surface to crack the shell. Peel and discard the shell.
In 2 large soup bowls, divide caramelized onions, garlic cloves, soft-boiled eggs, ramen noodles, turkey, miso paste, soy sauce, and scallions. Divide hot broth among each bowl, stir gently, and let sit for 3-4 minutes, or until noodles are tender. Garnish with sesame seeds, toasted sesame oil, or any other desired toppings, like lime wedges.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.